Here is another recipe from our Thanksgiving feast. This cornbread was great. It has been years since I have had cornbread. I wanted to have some fun with it, so I decided to go with a cheddar and green onion variation. It was so fantastic. Moist and fluffy, with the little bits of extra flavor from the cheese and green onions. As with most cornbread, it is best slightly warm with the smallest little pat of butter on top. I can’t wait to make this again. It was so easy and it made for great breakfasts the week following Thanksgiving.
I am remembering how amazing this cornbread was while writing this post and I think I am going to have to make it again this weekend. Hmm maybe this time with some jalapeños and cheddar. Yum. Enjoy.
Gluten-Free Cheddar and Green Onion Cornbread
adapted from Gluten-Free Girl and the Chef
1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
1 cup yellow cornmeal
2 tablespoons organic raw sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/3 cup canola oil or melted butter
2 large farm fresh eggs, at room temperature
1 cup low-fat organic milk, at room temperature
1 cup thinly sliced green onions
1 cup shredded sharp cheddar cheese
Place rack in the middle of the oven and preheat oven to 400º. Generously grease a deep, 9-inch square baking dish with soft butter, oil or nonstick spray.
Sift the sorghum, tapioca, potato and sweet rice flours into a large bowl. Add the sugar, baking powder, salt and xanthan gum, mixing well. Add in corn meal, stir to combine.
Combine the eggs, milk and oil in a small bowl and beat with a fork. Pour the wet ingredients into the dry and mix on low-speed with your mixer until blended. Beat another 30 seconds with the mixer on high. Do not overmix. Add in the cheddar and green onions, stir gently to combine.
Pour the batter into the greased pan. Bake for 20 to 25 minutes, or until nicely browned and a toothpick stuck into the center comes out clean. Allow to cool for 5 minutes before cutting.